Kale Soup with Kale & Linguica

This is soup weather and lately I’ve made about 12 variations of this super easy chicken soup. I’ve included this in so many of my meal plans, but with little modifications to make it unique to one’s tastes. For example, adding the tiniest amount of linguica adds just the amount of heat and smokiness this soup needs to get you through a cold night.

***Adapted from lexiscleankitchen.com***

SERVES 4

PREP TIME: 20 Minutes

COOK TIME: 30 Minutes

Ingredients

1 tbsp olive oil

1 lb. of organic boneless, skinless chicken breasts

1 large white onion, diced

4 cloves of garlic, minced

2 medium carrots, diced

2 stalks of celery, diced

2 cups of kale, ribs removed, chopped

3 tablespoons chopped linguica sausage (fully cooked)

5 cups of organic chicken stock

1 tbsp fresh parsley, chopped

Sea salt, to taste

Ground pepper, to taste

Hot sauce, to taste (optional)

Directions

In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery and saute for 2-3 minutes or until transluscent. Add garlic and cook for 2 minutes. (Do not let garlic burn!)

Add cubed chicken and cook for 8-10 minutes.

Add in kale and let cook for 2-3 minutes. Add linguica and cook for another 2-3 minutes.

Add chicken stock, parsley, salt and pepper. Bring to a low boil, and then reduce heat to a simmer. Let simmer for 15 minutes.

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All information presented on www.greeneyednutrition.com is for informational purposes only. None of the information or opinions on this site should be considered as a medical diagnosis or treatment. You should always consult with your physician before beginning any dietary regimen.